| > | | | | traditional carbon steel or, simply low quality |
| The proper cutting technique is one the most | | | | stainless steel. These cleavers, however, have |
| important things you will need to learn in order to | | | | huge drawbacks: carbon steel cleavers are easy |
| cook like a professional. Different recipes use | | | | to sharpen but will rust and discolor acidic foods. |
| different cutting techniques, so it’s | | | | As you can imagine, there is nothing worse than |
| important that you know when and how to use | | | | seeing rust and discoloration on your meals |
| each one. Improper cutting can lead to food with | | | | — simply put, it’s disgusting. On the |
| an unexpected taste in it, or, worse, a meal that | | | | other hand, stainless steels cleavers are opposed |
| simply tastes terrible. Thus, Wok Fusion presents | | | | to rust, but are extremely hard to sharpen. Again, |
| a guide for those of you who don’t know | | | | it’s very difficult to make your meals |
| the difference between slicing and dicing. | | | | properly with a dulled blade. High-carbon stainless |
| It is important to consider two things before you | | | | steel cleavers eliminate BOTH of these problems |
| start cutting. These are buying the right Chinese | | | | and are clean, rust proof, and easy to sharpen. |
| cleaver, and holding it with a proper grip. These | | | | Everyone who regularly cooks will tell you the |
| two things can have a significant impact on the | | | | same thing; high-carbon stainless steel cleavers |
| effectiveness of your cutting skills, so it’s | | | | are the perfect cleavers. So remember — |
| recommended that you read more about these in | | | | there is NO substitute for a good Chinese cleaver! |
| the follow two sections. | | | | How to Grip a CleaverNow that you’ve |
| Buying the Right CleaverIn choosing the right | | | | got your Chinese cleaver, it’s important to |
| Chinese cleaver, it’s important to decide | | | | learn how to hold it. This is a key idea as an |
| what you are going to cut. Will it be a thick meat | | | | improper grip can lead to accidents (both painful |
| or some meat with bones? If so, it’s | | | | and not) and can also cause your hand to begin |
| important that you use only use a heavy weight | | | | hurting due to stress. Thus, the idea is to use the |
| cleaver — a light or medium weight cleaver | | | | cleaver in a way that feels comfortable, but also |
| simply will not cut through thick objects without | | | | gives you as much power as possible. As such, |
| significant damage to the knife. On the other | | | | there is only grip that chefs around the world |
| hand, if you only need a cleaver to do some light | | | | suggest as the “proper” grip. With your |
| cutting — slicing, dicing, or peeling — | | | | writing hand, hold the cleaver by its handle. Then, |
| a light weight cleaver is ideal due to its light weight | | | | move the hand all the way up the |
| size. Of course, the medium weight cleaver is the | | | | cleaver’s handle. Move your thumb onto |
| most popular cleaver; combining the ability for light | | | | one side of the cleaver’s blade near the |
| cutting with the power of the heavy cleavers, the | | | | thickest part of the cleaver. Move your index |
| medium weight cleaver offers the best of both | | | | finger to the side opposite of your thumb. With |
| worlds. Thus, for people learning how to cook, the | | | | your other three fingers, grip the top part of the |
| medium weight cleaver is the best choice for | | | | cleaver’s handle. Thus, only three fingers |
| them to buy. Whatever cleaver you choose, | | | | of your hand should be holding the handle, with |
| it’s important to get a cleaver that is | | | | the other two fingers on the actual cleaver blade |
| made from high-carbon stainless steel. There is | | | | body itself. While it may seem a little |
| absolutely no alternative to a quality cleaver made | | | | uncomfortable at first, it’s important that |
| from high-carbon stainless steel. These cleavers | | | | you practice using this grip as it allows the highest |
| provide a comfortable feel, nice weight | | | | amount of control, but doesn’t end up |
| distribution, and are easy to clean and sharpen. | | | | tiring your arm. |
| Other, inexpensive, cleavers are made from | | | | |